Fruit Cake

To prepare a delicious and elegant dessert, we start by making the base. In a medium-sized bowl, we mix the crushed biscuits with melted butter until we achieve a homogeneous mixture that resembles wet sand. This mixture will form the base of our dessert.

The next step involves preparing the baking frame. Choose the desired size, then place the frame on a heat-resistant glass board, making sure to cover its surface with kitchen plastic wrap. If you want to fill the frame to the top edge, it is recommended to line the inner walls with plastic wrap, leaving a margin of about 3 cm to facilitate easy removal of the dessert later.

After preparing the frame, remove the inner divider and pour the biscuit and butter mixture inside the frame. Distribute the mixture evenly and press well to achieve a compact base. Reinsert the divider and let the base cool until the cream is ready.

Now we move on to preparing the fruits. I used the fruits I had on hand, but you are free to choose your favorites. The sour cherries are blended until they become a fine paste. Separately, the strawberries and blackberries are blended together to create a delicious puree.

Once the fruits are prepared, we take care of the gelatin. Follow the instructions on the package: mix 10 g of gelatin with 100 ml of canned pineapple juice and let the mixture sit for 10 minutes. Then, place the bowl with the gelatin in a water bath and stir gently until completely melted. Allow the gelatin to cool to room temperature.

Now, it’s time to prepare the whipped cream and yogurt. We whip the cream with vanilla sugar until it becomes firm, and the mixer’s blades leave visible marks. The cooled gelatin is gradually incorporated into the yogurt, mixing with a wooden spoon until we achieve a homogeneous mixture. This is then combined with the whipped cream, resulting in a light cream.

Divide the cream into four equal parts. In the first portion, add the pineapple pieces and fill the first compartment of the baking frame, smoothing the surface carefully. In the second part of the cream, incorporate the cranberries and a few whole blackcurrants, then fill the second compartment. In the third part, add the blended sour cherries (you can also include whole pitted cherries), and distribute the resulting mixture evenly in the third compartment.

For the last part, combine the strawberry and blackberry puree, optionally adding a few whole fruits for texture. This mixture will be used to fill the fourth compartment.

Finally, decorate the surface of the dessert according to personal preferences, using fresh fruits or melted chocolate. It is essential for the dessert to stay in the refrigerator for at least 6 hours before serving, to set properly. When you are ready to serve, carefully remove the baking frame, taking out the dividers, and then portion the dessert as desired. Enjoy every bite of this sweet masterpiece!

 Ingredients: For the pastry: - 460 g ground plain biscuits - 230 g butter at room temperature (soft), cut into pieces For the cream: - 250 g sweetened whipped cream / Creme patisserie - sweetened vegetable fat based preparation - 125 g 10% Greek yogurt - 2 sachets of vanilla sugar - 1 sachet of gelatine (sachet contains 10 g gelatine) - 100 ml pineapple juice (from compote) - 2 slices of pineapple (from compote) cut into pieces - 20 sour cherries without pits - 10 strawberries - 10 blackberries - 1-2 tablespoons of red currants - 1-2 tablespoons of black currants - 3 tablespoons of black cherries (I used black cherries in the jar and they turned out very good) - some fruits (sour cherries, small strawberries, blackberries, raspberries, red currants, black currants, pineapple pieces) to be incorporated as such in the cream and possibly for decoration

 Tags:  tomatoes unt sugar fruits strawberries christmas and new year's recipes sour cherries cookies recipes for children